For an extra layer of flavor, consider adding a pinch of smoked paprika to the white sauce. To prevent the tortillas from tearing, warm them in a microwave or on a dry skillet before filling. Feel free to customize the cheese blend to your liking. Colby Jack or a Mexican cheese blend would also work well. If you don't have an Instant Pot, you can bake the chicken breasts in the oven or use a store-bought rotisserie chicken to save time. These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add about 10 minutes to the baking time.
Creamy White Chicken Enchiladas
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PREP TIME10 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS58
Indulge in the creamy, comforting embrace of these enchiladas. Tender shredded chicken, vibrant green chiles, and a luscious white sauce create a symphony of flavors that's both quick to prepare and perfect for freezing. Whether you're using an Instant Pot or rotisserie chicken, this recipe is a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol89 mg
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Fiber3 g
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Protein28 g
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Saturated Fat10 g
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Sodium475 mg
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Sugar3 g
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Fat19 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Pressure Cook the Chicken: In a multi-functional pressure cooker, combine chicken breasts, 1/2 cup water, and chopped onion. Close and lock the lid. Select high pressure and set the timer for 30 minutes. Allow 10-15 minutes for pressure to build. (Total time: ~45 minutes)
02 Step
Recipe View Shred the Chicken: Carefully release pressure using the quick-release method (about 5 minutes). Unlock and remove the lid. Drain off the water. Shred the chicken using two forks. Mix in the diced green chiles. (Total time: ~10 minutes)
03 Step
Recipe View Prepare the Enchilada Filling: Combine the shredded chicken mixture with 1/2 cup of the Monterey Jack cheese. (Total time: ~5 minutes)
04 Step
Recipe View Assemble the Enchiladas: Spoon the chicken filling into the center of each warmed corn tortilla and roll up tightly. Grease a 9x13-inch casserole dish. Arrange the filled tortillas in the dish. (Total time: ~15 minutes)
05 Step
Recipe View Preheat the Oven: Preheat oven to 350 degrees F (175 degrees C). (Total time: ~10 minutes)
06 Step
Recipe View Make the White Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute. Gradually add 1 cup of water, chicken stock concentrate, and cumin; whisk until smooth. Cook over medium heat until the sauce thickens and becomes bubbly, about 5 minutes. Stir in the Greek yogurt, pepper Jack cheese, and remaining 1/2 cup Monterey Jack cheese. Do not boil. (Total time: ~10 minutes)
07 Step
Recipe View Pour and Bake: Pour the white sauce evenly over the enchiladas in the casserole dish. Bake in the preheated oven until the cheeses are melted and bubbly, about 22 minutes. (Total time: ~22 minutes)
08 Step
Recipe View Broil (Optional): For a golden-brown top, broil on high until the top browns, about 3 minutes. Watch carefully to prevent burning. (Total time: ~3 minutes)
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Bart Raynor
Apr 20, 2025This recipe is a lifesaver! So easy to throw together on a busy weeknight and the whole family loves it.
Kailee Kuhn
Mar 9, 2025I added some chopped jalapenos to the chicken filling for an extra kick. Highly recommend!
Opal Connelly
Dec 31, 2024Freezes really well, just as the recipe said. Perfect for meal prepping.
Jeffry Hagenes
Nov 12, 2024The white sauce is amazing! I could eat it with a spoon.
Darian Crona
Oct 8, 2024I was skeptical about the Greek yogurt in the sauce, but it made it so creamy and delicious!